AUTHOR'S SUMMARY:50 Proven Ways to Build Restaurant Sales & Profit is the sort of book you have been hoping
someone would put out. If you could get 50 of the best ideas from the best minds in the business in an easy-to-read
book for only $15, wouldn't you want it in your professional library? Well, this idea is the essence of the
Hospitality Masters Series and the first book is here.

These are some great ideas from Gloria Boileau, Susan Clarke, Barry Cohen, Howard Cutson, Tom
Feltenstein, Peter Good, Jim Laube, Bill Main, Phyllis Ann Marshall, Bill Marvin, Rudy Miick and Ron Yudd. Each
notion is capsulized in one to three pages so you can quickly pick up an idea and get back to work. This is truly a
working book for working people!

Here's what the industry is saying about this book:

"This book fits the way we operate. It is fast-paced and packed with hard-hitting tidbits. In a few minutes,
I can pick up a great idea and get back to work!"
-- Greg Hunsucker, Co-Owner, V's Italiano Ristorante, Kansas City, MO

"What a great idea! I can't tell you how many management books I have started and never finished. This one
has exactly the sort of information I can really use - concise and to the point. I want copies for all my managers
and assistants."-- Mark Sneed, Director of Operations, Phillips Seafood Restaurants,
Washington, DC

"You can't miss with advice from the best of the best! I like that the book doesn't preach. It credits me
with enough intelligence to be able to adapt these ideas to fit my particular situations. Why didn't somebody do
this sooner?"-- Mark Valente, Owner, Marc's Restaurant, Wheatridge, CO

"This book contains hundreds of practical ideas in an easy-to-read format that can help any operator
increase sales, reduce costs and improve profit margins. It is a useful book for any food professional from
multi-unit director to small kitchen manager."
-- William Dillon, VP for Market Development, ARAMARK Campus Services, Philadelphia, PA

"A super-concentrated collection of immensely valuable sales and profit-building ideas. This book will be a
tremendous resource to anyone in the hospitality industry."-- David Newton, Director of
Operations, Applebee's, Pittsburgh, PA

"This book is the perfect resource for busy food & beverage executives. Every page is loaded with common
sense that I can put in my managers' hands for quick training of important issues. It's like a total Restaurant
University in a book!"
-- Greg Gallavan, F&B Director, Winter Park Resort, Winter Park, CO

"As the owner of a restaurant, I am always searching for ways to improve my sales and profit. [This book] is
a practical and effective tool for my management staff and myself to use for continual growth and
success."-- Chris Shake, Owner, The Fish Hopper, Monterey, CA

"This book is filled with clear, concise advice that can definitely increase the bottom line. I've read
industry books that are twice the length with half the insights of this one."
-- Richard Ysmael, Corporate Director, Motorola Hospitality Group, Schaumburg, IL

Have you noticed that the School of Hard Knocks has a high enrollment? When wrestling with a problem, have you
ever wished you could pick the brain of an industry expert who has "been there and done that" instead of just
volunteering for yet another "valuable learning experience"?

Well, that is precisely the purpose of the Hospitality Masters Series of books.

We tapped the leading consultants and speakers in the foodservice and lodging industries for their most
successful ideas on a series of topics essential to success in hospitality.

Hospitality Masters Press was formed to collect these gems, distilled from years of industry experience with
their own (and other's) triumphs and tragedies, and present them in bite-sized pieces that even the most harried
manager can quickly digest and apply.

The consultants, speakers and authors whose ideas are collected here are the best of the best in our business.
At any meaningful gathering of industry leaders in North America, one or more of these experts is probably sharing
insights in a standing-room only seminar or workshop.

When the leading operators in the US and Canada look for professional counsel, these are the names on the "short
list." Our contributing authors produce the tapes that encourage and inspire thousands and write the books that
become standard industry references.

50 Proven Ideas to Build Restaurant Sales and Profit is the first in a most valuable
and exciting series. We welcome any comments you may have on this book as well as your suggestions for future
titles.

We believe the books in the Hospitality Masters Series will become must-have additions to the professional
library of every foodservice and lodging executive.

We think you will agree.

INTRODUCTION

Profitability is the interaction between income and expense. If you can increase revenue or lower costs, you are
likely to have more money on the bottom line. If you can do both, you are guaranteed more profit.

Increase sales
The most immediate way to build the bottom line is to boost sales. You do not have a cost problem that cannot be
covered by higher volume. In the pages that follow, you will find tested ideas to help you gain more sales from
your existing customers as well as powerful ways to bring in new patrons.

Control costs
The other piece of the profitability puzzle is costs. Nobody ever got rich by saving money but you can not afford
to waste your resources. Because this book is intended for the seasoned manager, we did not spend time writing
about more conventional ways to control costs (like portion control.) You should already know about things like
that. The cost control section includes potent but less obvious ideas on how to save money and get more bang for
your buck.

Adopt profitable ideas
Finally, because hospitality enterprises are organic entities, the book includes a few ideas that are a bit more on
the philosophical plane to help start you thinking on a more productive level. If you can allow yourself to open up
to some new directions, you may be surprised at the possibilities you will start to see.

About this book
This is not a "how-to" manual. In fact, you may find seemingly contradictory ideas in here. The industry experts we
have gathered in this book cannot tell you how you should run your business - the goal is only to share ideas that
have worked for others. You must decide which ones, if any, are appropriate for you.

Each thought in this book has been condensed to its bare essence so some may raise more questions than they
answer. If this happens, the contributing authors can provide more clarification . . . but only if you ask! Contact
information is included in Appendix A.

How to use this book
This book is a collection of bullet-proof ideas from battle-tested veterans - use it that way. Keep it close and
refer to it often. Ideas you are not ready for today might be perfect answers a few months from now.

Get copies of this book for all key members of your management team and have pass-around copies for your staff.
The cost is minimal and the potential gain is huge. (Helping others to make you more money is a very smart thing to
do!)

A closing thought
Good ideas will not make rich - it is the application of those good ideas that will make
life better. This book should make you think. Ultimately, the real power in these ideas may not be in the ideas
themselves, but rather in what they cause you to think of. We hope you will adapt these notions to fit your needs
and take them to a new level! Good luck!